Friday, May 7, 2010

Perfect Hardboiled Eggs

I think I got this "recipe" from Martha Stewart. Lately, I have been craving egg salad sandwiches. The weird thing is that a month or two ago I couldn't stand eggs and now I love them again. So anyways, I thought I would share how I make hardboiled eggs for egg salad or deviled eggs.

Get a pot big enough for all the eggs and water to cover.
Put in the eggs and cover with COLD water.
Put on high heat and bring to a boil.
Take the eggs off the heat, cover with a lid, and set a timer for 17 minutes.
As soon as the timer goes off, pour the water of and cover with COLD water.
Fill a bowl with ice and COLD water.
Put the eggs in and let them sit there for a while.
Peel them and enjoy.

You have to use cold water so the eggs cook a little as the water heats up.
You can't overboil because they will be overdone.
You want to put them in an ice-cold water bath so they stop cooking and it makes them easier to peel.

I eyeball everything when I make egg salad or deviled eggs, but I put mayo, mustard, vinegar, salt, and pepper into the eggs (or egg yolks for deviled eggs), and do a taste test and add stuff accordingly.

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